cup salted butter, softened
cup powdered sugar
tsp vanilla extract
cup apricot or seedless raspberry jam
1. Preheat oven to 350 degrees. 2. Cream butter and sugar until light and fluffy. Add egg and vanilla, scraping the bowl as needed. Add the flour and mix just until incorporated (dough will be soft). 3. Roll into 1 inch balls. Space 2 inches apart on an ungreased cookie sheet. With a floured thumb, make an indentation in the center of each ball of dough. Fill each indentation with 1/2 tsp of jam. 4. Bake at 350 for 10-12 minutes or until lightly golden brown around bottoms. Remove to a wire rack to cool.